a really nice amuse bouche', peccorino cheese wrapped by smoked eggplant . . .
tuna carpaccio served on slices of green tomato . . . so good we were laughing . . .
hold on to your hat: blackened scallops, they call it, meaning, scallops in tempura batter darkened by squid ink . . . .just shattering . . .
I've always liked gewurztraminer, but this was sui generis . . . not so "spicy"as just bogglingingly floral . . . the nose on this wine is wonderful . . .
risotto with Umbrian truffle . . . they put it on with a heavy hand, but the truffle is very nice, very subtle, earthy in a pleasant way . . .
we shared a wild dorado with grilled vegetables . . . the quality of the fresh seafood, the expertise of the cooking and serving at aromi is non-pareil . . .